If you’re searching for a decadent treat that brings together flaky, buttery croissants with a lovely twist of sweet, salty, and caramelized goodness, look no further than this Chocolate Croissant Sheet Pan Baked with Maple, Sea Salt, and Turbinado Sugar Recipe. It’s a hands-down favorite for anyone who loves their pastries perfectly crisp on the outside with melty chocolate tucked inside, elevated by a delicate sprinkle of sea salt and a glossy coat of maple syrup that caramelizes beautifully under the oven’s heat. This recipe is remarkably simple yet feels downright luxurious—perfect for a special weekend breakfast or an irresistible dessert that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in crafting that perfect balance of flavor and texture. These simple components work together harmoniously to create a bake that is both sumptuous and effortlessly elegant.
- 8 large croissants: Choose fresh, buttery croissants for the best flaky texture and flavor.
- 12 ounces chocolate chips: Use quality chocolate chips (Guittard or Ghirardelli recommended) for a rich, melty center.
- 1 teaspoon flake sea salt: Maldon flakes are ideal here to add bursts of salty crunch that enhance the sweet chocolate.
- 3 tablespoons pure maple syrup: This not only adds sweetness but also caramelizes beautifully, giving the croissants a gorgeous golden glaze.
- ¼ cup turbinado sugar: Its coarse texture creates a delightful crunchy topping, adding another layer of texture and depth of flavor.
How to Make Chocolate Croissant Sheet Pan Baked with Maple, Sea Salt, and Turbinado Sugar Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 425°F and lining a baking sheet with foil or parchment paper. Placing the oven rack on the lowest level will ensure the croissants get a perfect golden bottom without burning, setting the stage for an evenly cooked, flaky pastry.
Step 2: Slice Your Croissants
Carefully cut each croissant in half horizontally, stopping just short of cutting all the way through. This creates a pocket to hold the luscious chocolate and keeps everything neatly inside during baking, ensuring each bite is packed with flavor.
Step 3: Fill with Chocolate Chips
Place each croissant on your prepared baking sheet and generously sprinkle the inside of each with those beautiful chocolate chips. This is where the magic happens: as they bake, these chips melt into creamy pools that make every mouthful irresistibly decadent.
Step 4: Add Sea Salt
Sprinkle the flaky sea salt lightly over the chocolate-filled croissants. The salt’s crunchy texture and savory pop will contrast perfectly against the sweet, melty chocolate, creating a flavor combination that sings on your palate.
Step 5: Brush with Maple Syrup and Sprinkle Turbinado Sugar
Close the croissants gently, brush the tops with pure maple syrup, and then sprinkle evenly with turbinado sugar. This layer will caramelize as the croissants bake, creating a shiny, crackly crust that adds both sweetness and a delightful crunch.
Step 6: Bake to Perfection
Pop your baking sheet on the lowest rack of the oven and bake for 4 to 5 minutes. Keep a close eye starting at minute 4 because the caramelization happens quickly, and you want that perfect golden-brown finish without any burning. The aroma at this point will be absolutely mouthwatering.
Step 7: Cool Slightly and Serve
Once out of the oven, transfer the croissants to a cooling rack to rest for a minute. They can be enjoyed warm, letting the chocolate ooze a little, or at room temperature with all the textures perfectly set. Either way, you’re in for a fabulously indulgent treat.
How to Serve Chocolate Croissant Sheet Pan Baked with Maple, Sea Salt, and Turbinado Sugar Recipe
Garnishes
For an extra-special touch, sprinkle a few additional flakes of sea salt or a light dusting of powdered sugar over the croissants just before serving. A few fresh berries or a dollop of whipped cream can add a splash of freshness and contrast beautifully with the rich chocolate and caramelized sugar.
Side Dishes
Pair these croissants with a steaming cup of your favorite coffee or a delicate tea to balance the sweetness. If you want something more substantial, a fresh fruit salad with citrus notes or a creamy yogurt parfait complements the buttery richness perfectly.
Creative Ways to Present
Slice the croissants into smaller pieces and serve them on a communal board alongside a bowl of warm fruit preserves or nut butters for dipping. Alternatively, set them out as part of a decadent brunch spread alongside scrambled eggs and smoked salmon to impress your guests with a sweet and savory mix.
Make Ahead and Storage
Storing Leftovers
Any leftover croissants can be stored in an airtight container at room temperature for up to 2 days. Keeping them sealed helps preserve their crisp edges and keeps the chocolate from hardening too much, making future bites just as delightful.
Freezing
To extend their shelf life, wrap individual croissants tightly in plastic wrap and place them in a freezer-safe bag. They freeze wonderfully and can be kept for up to a month, allowing you to enjoy this Chocolate Croissant Sheet Pan Baked with Maple, Sea Salt, and Turbinado Sugar Recipe anytime the craving hits.
Reheating
When ready to enjoy frozen or leftover croissants, warm them in a preheated oven at 350°F for about 5 to 7 minutes. This revives the crispiness and melts the chocolate just right, restoring that freshly baked feel and flavor.
FAQs
Can I use other types of chocolate for this recipe?
Absolutely! While high-quality chocolate chips are recommended for ease and melting quality, you can experiment with chopped dark, milk, or even white chocolate. Just be sure the pieces aren’t too large to melt evenly during baking.
What if I don’t have turbinado sugar?
If turbinado sugar isn’t on hand, you can substitute with raw sugar or coarse sanding sugar. These sugars will provide similar crunch and caramelization effects to keep that signature texture.
Is this recipe suitable for freezing before baking?
It’s best to assemble and bake the croissants fresh for optimal texture. However, you can freeze baked croissants and reheat them as needed to enjoy a warm treat anytime without losing quality.
How important is the maple syrup in this recipe?
The maple syrup is key because it not only adds a subtle sweetness but also helps create that gorgeous caramelized glaze on top. You could try honey in a pinch, but the flavor profile will differ slightly.
Can I make this recipe dairy-free?
If you find dairy-free croissants and use dairy-free chocolate chips, this recipe can work wonderfully for those avoiding dairy. The maple syrup and turbinado sugar remain safe and delicious in a dairy-free adaptation.
Final Thoughts
This Chocolate Croissant Sheet Pan Baked with Maple, Sea Salt, and Turbinado Sugar Recipe is one of those delightful creations that feels both indulgent and effortless. Whether it’s a cozy weekend morning or a special treat to share with friends, these croissants bring warmth, comfort, and celebration in every bite. I encourage you to try this recipe soon—you’ll find it hard to resist its flaky, melty goodness and crave it long after the last crumb disappears.
Print
Chocolate Croissant Sheet Pan Baked with Maple, Sea Salt, and Turbinado Sugar Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 croissants
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French-inspired
Description
This Chocolate Croissant recipe transforms simple store-bought croissants into a decadent treat using melty chocolate chips, flaky sea salt, sweet maple syrup, and crunchy turbinado sugar. Baked quickly on a sheet pan, these croissants develop a golden caramelized top with a gooey chocolate interior, perfect for breakfast or dessert.
Ingredients
Ingredients
- 8 large croissants (680 grams)
- 12 ounces chocolate chips (340 grams, Guittard or Ghirardelli recommended)
- 1 teaspoon flake sea salt (3 grams, such as Maldon)
- 3 tablespoons pure maple syrup (59 grams)
- ¼ cup turbinado sugar (50 grams, or raw coarse sugar)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper. Position an oven rack on the lowest level to ensure even caramelization.
- Prepare croissants: Slice each croissant horizontally but do not cut all the way through, creating a hinge effect to hold the filling.
- Add chocolate chips: Place each croissant on the baking sheet and generously sprinkle the inside with chocolate chips to fill each one.
- Season with sea salt: Lightly sprinkle flaky sea salt inside each croissant over the chocolate to balance sweetness and enhance flavor.
- Brush and sugar topping: Close the croissants and lightly brush the tops with pure maple syrup. Then sprinkle turbinado sugar evenly on top for a crunchy, caramelized finish.
- Bake the croissants: Place the baking sheet onto the lowest rack of the oven and bake for 4-5 minutes. Watch carefully starting at 4 minutes to prevent burning, removing the croissants once the tops are golden and caramelized.
- Cool and serve: Transfer the croissants to a cooling rack and allow them to cool for about 1 minute before serving. They are delicious served warm or at room temperature.
Notes
- Use high-quality chocolate chips like Guittard or Ghirardelli for best flavor and melting quality.
- Keep a close eye during baking to avoid quickly burning the croissants, as sugar caramelizes fast at high heat.
- Flaky sea salt adds an excellent contrast to the sweetness—do not omit it.
- For a dairy-free version, choose vegan croissants and dairy-free chocolate chips.
- These croissants are best enjoyed the day they are made but can be warmed slightly if stored overnight.
